Slow Roast Ras El Hanout Lamb and Couscous | Cherrypick · Cherrypick
Let your oven do all the work with this shoulder of lamb. It's heady with North African spices and the couscous is soaked in the pan juices. Perfect for a Sunda
Ingredients
- 2tbsp Olive Oil
- 1 Lemon, juiced
- 30g Parsley, chopped
- 5 Garlic Cloves
- 1 Preserved Lemon, finely chopped or the juice of ½ lemon
- 3 Red Onions, cut into large wedges
- 100g Raisins
- 400g Couscous
- 400g Chickpeas, drained
- 30g Coriander, chopped
- 6tbsp Ras El Hanout Spice Mix, shop-bought or use harissa paste
- 2kg Small Shoulder Of Lamb, bone in
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